Lasagna Soup with Garlic Bread

Instructions

1. 1

   Brown Sausage and Aromatics

   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the Italian sausage and chopped onion. Cook for 5-7 minutes, using a spoon to break the sausage into small crumbles, until it is browned and the onion is soft and translucent.
   • Stir in the minced garlic and red pepper flakes. Cook for 1 minute more, until the garlic is fragrant.
2. 2

   Build the Soup Base

   • Add the tomato paste and Italian seasoning to the pot. Stir constantly for 1 minute to cook out the raw flavor of the paste and toast the herbs.
   • Pour in the chicken broth and crushed tomatoes. Scrape the bottom of the pot to release any browned bits.
   • Season with salt and pepper. Stir well and bring the mixture to a boil, then reduce the heat to a steady simmer.
3. 3

   Cook the Pasta

   • Add the broken lasagna noodles directly into the simmering soup.
   • Stir to ensure the noodles are submerged. Cover the pot partially and let it simmer for 10-15 minutes, stirring occasionally to prevent sticking.
   • Cook until the noodles are tender and cooked to al dente.
4. 4

   Prepare the Cheesy Topping

   • While the soup is simmering, combine the ricotta cheese, grated Parmesan, and half of the shredded mozzarella in a small bowl.
   • Season the cheese mixture with a small pinch of salt and pepper. Mix until well combined.
5. 5

   Serve and Garnish

   • Once the noodles are cooked, taste the soup and adjust seasoning if necessary.
   • Ladle the hot soup into individual serving bowls.
   • Top each bowl with a generous dollop of the ricotta cheese mixture.
   • Sprinkle with the remaining shredded mozzarella and fresh chopped basil before serving.